Yam, Kale and Ground Turkey Hash

 

Yam, Kale and Ground Turkey Hash

yam schmammer1 onion, diced

2 garlic cloves, minced

1 jalepeno, diced

1 very large or 2 regular yams, diced

4 cups of kale, stripped of stems and chopped

1lb ground turkey

2 tbsps chili powder

1 tbsp cumin

2 tbsps oil, divided in 2

Salt and pepper to taste

At medium high, heat 1 tbsp oil in a large frying pan, add chili powder and cumin, let cook for 1 minute. Add the onion and saute until cooked through. Add garlic and jalepeno, cook for 1 minute.  Meanwhile, steam the yams in the microwave on high for 5 minutes with ½ cup of water. Drain off the water and add the yams to the onions. Cook for 5 minutes then add the chopped kale.

In a separate pan, heat up 1 tbsp of oil and add the ground turkey. Saute until cooked then add to the sweet potato mixture.

I wasn’t sure how this dish was going to go but it was delicious! So good. And I feel it is entirely in the spirit of the meal plan.

Baked Feta with Olives, Peppers and Tomatoes

from Naturally Nourished, by Sarah Britton (Random House, 2017)feta dip 3

1 cup cherry tomatoes

1/2 red pepper, seeds and stem removed

1/3 cup kalamata olives

2 tsp. dried oregano (you can use fresh if you have it)

salt and pepper

7 oz feta

extra virgin olive oil

Italian parsley

bread

  1. preheat oven to 400F
  2. quarter tomatoes, chop peppers, pit and chop olives
  3. toss tomatoes, peppers and olives with oregano, salt and pepper and a little olive oil
  4. place feta into oven proof container feta dip 2
  5. top feta with tomato mixture.
  6. bake for 25 minutes at 400F
  7. before serving, drizzle with olive oil and parsley. Serve with bread.

Farmer’s Market Pasta Salad


zucchini2

The simple version:

whatever veggies you find at the market with pasta and a vinaigrette

The Detailed version:

300g Pasta, Something short like penne or fusilli.
I like to use Nature’s Farm Pasta or a good Italian brand. If you are going to the St. Norbert Farmers Market you can pick up some fresh pasta from The Mitchell Block

zucchini500 g zucchini or summer squash

100 g sun dried tomatoes (or slow roast some fresh tomatoes)

100 g arugula (or other green)

30 g flat leaf parsley

30 g fresh basil

any other herbs that inspire you

45 ml olive oil

15 ml red wine vinegar

5 ml grainy mustard

salt and pepper to tastepasta salad

  1. boil the pasta, drain, rinse and cool
  2. slice zucchini, toss with a little olive oil. sprinkle with salt and pepper. grill on bbq til just starting to char. cool
  3. chop herbs coarsely, slice tomatoes
  4. combine oil, vinegar and mustard together to make a vinaigrette
  5. toss pasta with zucchini, herbs, tomato and arugula. Toss with vinaigrette.
  6. Serve. This salad is nice with a little crumbled feta or shaved parmesan.

This Salad is great with fresh corn on the cob, grilled with the zucchini, fresh cherry tomatoes, or any nice seasonal veggies. To make a meal out of this, just top it with a grilled chicken breast or some nice Italian sausage and of course, a nice hunk of freshly baked sourdough.

bread